We love this gluten free pumpkin pie because of it's flaky crust and beautiful silky texture. It’s been tried and tested by many people to be the best gluten free pumpkin pie recipe!
Tip: The vinegar will add flexibility to the dough.
Ingredients: Home made pie crust:
- 1 1/2 cups Extra White Gold 1:1 All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Unsalted Butter cold and cut into cubes
- 1/4 cup Vegetable Shortening cold and cut into cubes
- 1/2 cup and 2 Tablespoons Ice Cold Water
- 1/2 Tablespoon vinegar
Pumpkin Pie Filling:
2 eggs, slightly beaten
3/4 cup sugar
1 can (15 oz) Pure Pumpkin Puree
1 can (12 fl.oz.) Evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 large egg whisked with 1 tablespoon milk
Homemade Pie Crust (makes one, 9-inch pie crust)
In a large mixing bowl and using a pastry blender (or two forks), mix Extra White Gold gluten free all-purpose flour, salt, cold cubed butter, and cold shortening until you have small pea-size pieces.
Mix vinegar with 4 tablespoons of the ice-cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice-cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly.
After forming the ball of pie dough, place it on a lightly-gluten free floured. Form a 1″- 1 ½″ thick disc. Wrap it tightly in plastic wrap and refrigerate for 1- 2 hours.
Pumpkin Pie Filling
Prepare the pie crust, place it into the 9-inch pie dish, and crimp edges in the style of your choosing. Prick the pie crust with a fork (see picture below) Set in the freezer for 1 hour to chill.
Preheat oven to 425ºF.
In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, 2 eggs, granulated sugar, vanilla, pumpkin pie spice, and ground cinnamon until well combined.
Pour the pumpkin pie filling into the chilled pie crust, then with a pastry brush, lightly brush the crimped edges of crust with egg wash.
Bake for 425ºF for 10 minutes.
Reduce the oven temperature to 350ºF and continue to bake for another 40-45 minutes. After 30 minutes, you can choose to add a silicone pie crust shield or strips of aluminum foil to avoid over baking the crust.
The pumpkin pie will be ready to remove from the oven when there is still some jiggle in the center. Remove from oven and allow pie to cool and set on a wire cooling rack for at least 2-3 hours. Then cover lightly with plastic wrap and place in the refrigerator to chill.